I know what you’re thinking. Potato chips? In my chocolate? On top of TOFFEE? But go with me here. If you are a fan of salty and sweet, if you like your pretzels best when they’re covered in chocolate, if you love a good peanut brittle, you are going to love this. I promise.
My mother-in-law picked up a box of toffee at a gourmet food store and brought it up last time I saw her. That stuff also included cracked black pepper, so I was not necessarily a fan, but I caught the vision. I saw the potential.
This toffee recipe calls for a ton of butter, but that means it’s perfect for people who aren’t super comfortable making candy. The butter keeps it from sticking to the pot, but I’d still use a non-stick one just to be safe.
Chocolate Potato Chip Toffee
2 C white sugar
2 C butter
1/4 tsp salt
2 bags chocolate chips
1 bag plain potato chips
Melt the butter and sugar together, stirring constantly, and let come to a gentle boil. Keep control of your heat so you don’t burn it. Let it come to a beautiful amber color, reaching 300 degrees and the hard crack stage.
Pour into a cookie sheet lined with parchment paper and let cool for a moment. If any butter has come to the surface, absorb it with a paper towel. Sprinkle crunched up potato chips over the top of the toffee and gently press in. Let it cool and set up all the way.
Melt your chocolate chips and pour over the top of the potato chips, spreading it as best you can. Sprinkle more potato chips on the top.
I guarantee you that if you bring this to your next holiday party, it will be the talk of the dessert table. People will scarf this down, all the while discussing whether or not they really love it, right up until the moment it’s all gone.
Of course, there is one thing most Bostonians would
rather forget in their hometown’s rich sports history – The Curse of the Bambino” after its alleged beginning with the Red Sox.